Red Radish Sambar( South Indian Vegetarian Recipes)

 

Radish Sambar is a flavorful and aromatic South Indian vegetarian recipe that features radishes as the main ingredient. It is a variation of the traditional sambar, a lentil-based stew that is a staple in South Indian cuisine. The addition of radish brings a unique and refreshing taste to the dish.

 

 Radish Sambar is traditionally served with steamed rice, accompanied by a dollop of ghee on top, and sometimes enjoyed with idli (steamed rice cakes) or dosa (fermented crepes made from rice and lentils).

The dish is not only delicious but also nutritious, as radishes are a good source of vitamins, minerals, and dietary fiber. The combination of spices, lentils, and vegetables makes Radish Sambar a wholesome and satisfying meal that is cherished by food enthusiasts and a delightful representation of South Indian culinary heritage.

 

In this recipe I have used red radish and tomatoes. Red Radish has a unique flavor, crunchiness and a vibrant color which adds flavor to the dish. 

Recipe: This recipe yields for 4 persons

 

Ingredients: 

Toor dal 1 cup (Pressure cooked and mashed)

Red Radish 1 bunch (washed and sliced)

Tomato 1 cut into cubes

Tamarind pulp 1 cup 

 

Turmeric 1/2 tsp

 

Salt to taste

 

Kashmiri chilli pdr 1/2  tsp

Sambar powder 2 1/2 tsp

Asafoetida 1/2 tsp

Sesame oil 2tbsp

Mustard Seeds 1/2 tsp

Fenugreek seeds few

Whole dry red chilli 1

Curry Leaves   a sprig

 

 

Method:-  

Pressure cook the toor dal by adding a pinch of turmeric to it. Cook it until the dal is mashy. Soak the tamrind in warm water. Chop the radish into round thin slices and roughly chopped tomatoes.

In a pan, add 1tbsp sesame oil  fry the sliced radish, and chopped tomatoes. Add turmeric, Kashmiri chili powder, sambar powder, salt, asafoetida . 

 

Stir-fry the mixture for about 3 minutes over medium heat, ensuring that the spices coat the radish and tomatoes evenly. This step helps to enhance the flavors and spices in the dish. Once done, add the tamarind pulp to the pan and dilute the consistency with sufficient water. Let it simmer until the quantity reduces to half, resulting in a rich and thick sambar.

 While the sambar is reducing, check  the cooked dal. Mash it well and add half a cup of water to achieve a smooth and creamy texture. Now, it's time to add the mashed dal to the sambar mixture. Stir well and let it simmer for about 5 minutes, allowing the flavors to blend together beautifully.

For the final touch, let's prepare the tempering to elevate the taste even further. In a small pan, heat 1 tablespoon of sesame oil. Add mustard seeds and let them splutter. Throw in a few fenugreek seeds, curry leaves, asafoetida, and a dry red chili. The aroma of these tempered spices will leave you craving a spoonful of sambar right away.

Pour the tempering over the sambar and give it a gentle stir. The tempering adds an extra layer of flavor and a tempting aroma to the dish.  Radish Sambar is now ready to be served with rice and poriyal of your choice. 

Pairs well with idli or dosa.

 Enjoy!!!!!

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Nutritional value per serving:

 

 Calories: 343 kcal

 Protein: 21.5 g

 Carbohydrates: 63.4 g

 Fiber: 15.9 g

 Sugars: 2.3 g

 Fat: 1.2 g

 Vitamin C: 4.3 mg

 Iron: 4.4 mg

 Folate: 206 mcg

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